The culinary world has experienced tremendous transformations over the past decade.
From changes in consumer preferences to advancements in food technology, the landscape has shifted significantly, influencing how food is sourced, prepared, and enjoyed. With sustainability, health, and diversity in focus, the food industry now caters to a generation that values experience and ethics as much as taste. And in this context, another year has come to an end.
A year during which the industry continued to evolve, the industry continued to change, the industry continued to adapt to the environment it operates in. And the New Year will be no exception, with recurring problems, new challenges, new ideas and above all, new opportunities.
And no matter how many changes and how many challenges the New Year will offer, the industry will continue to thrive because the industry is alive, it’s dynamic, it’s resilient.
Publishing Editor - Omar Vella
- Joellson Bezzina
- Ramona Vella Cini
Cover Photo - The VB. Photo by Brian Grech - Executive Chef
Victor Borg’s Signature Dessert at Under Grain
Photo: Albert Camilleri
A Culinary MASTER
Blunt, strict, with a maniacal eye for detail and above all, talented, Victor Borg is one of the most respected chefs in the local culinary scene. And when you speak to him or have the opportunity to dine at Grain Street or Under Grain you understand why. You also realize that Chef Borg means every word passionately. In fact, it is the constant evolution of his work that keeps him at the forefront of local gastronomic industry. Chef Borg shared with Delicious, his style, his views on the industry and projects in the pipeline.
What is your schedule like?
My day starts around 10 or 11 a.m., depending on the schedule. Mornings are usually dedicated to meetings, as I am involved in various aspects: consulting on the food and beverage for the new Verdala project, the Cheeky Monkey franchise, and overseeing marketing and sales for Grain. After meetings, I head to the restaurant to check in with the staff on duty at both establishments (Under Grain and Grain Street) and prepare for the day. I’m very handson in the kitchen and once service starts, I’m fully immersed, and afterwards, there’s stock ordering to manage. Some days, I conduct staff training, attend events, or deliver motivational speeches. Every day is different and my days are always packed.
Your leadership style has been described as strict, even nitpicking. Do you agree?
Definitely. I describe my style as “FF”—fair and firm. Yes, I’m strict, but it’s necessary in my position when running restaurants of the highest calibre, one holding a Michelin star and the other a Michelin Bib Gourmand Award. I balance strictness with fairness, ensuring the team is supported and motivated.
Does the excellence of the raw material define today’s cooking?
Absolutely. I always say that half of the work is in sourcing top-quality ingredients. The other half is how the chef applies skill and creativity to do something with the product. But for me, the foundation of any great dish lies in the quality of its raw materials.
What are your thoughts about the local culinary industry?
Having been part of the industry for over 25 years, I’ve witnessed big improvements, particularly over the last 15 years. The local culinary scene has grown significantly, and I’m proud of how far we’ve come. My hope is that we continue pushing boundaries and improving every day.
We often hear about the concept of: “from farm to fork”. Is the concept a viable route for the local food industry?
It can be to an extent, but challenging due to Malta’s size. Everyone knows it’s a small country with limited agricultural resources. Wherever possible, we prioritise high-quality local produce, not only when creating within the farm to fork concept. Sustainability is important to me, and we work with local farms to meet our quality standards. However, the reality is that some gaps must be filled by sourcing products from elsewhere.
What does excellence mean to you?
Excellence is a way of life. It means focusing on every detail, from A to Z—be it the product, service, ambiance, or food. Every element should contribute to creating an unforgettable experience. For me, excellence is about striving to be close to perfection in all we do.
What are your goals for the future?
A never-ending list of course! My primary goal is to always motivate my team, to share my philosophy— being better today than yesterday. I want to push the boundaries of gastronomy and for our restaurants to do well. Doing well not only by earning accolades but by being filled daily with happy guests coming over and over again to experience our services and cuisine. Another priority for me nowadays is nurturing young talent in gastronomy. We need to place importance on this to eliminate the industry’s growing challenge in attracting and developing new talent. We need to support the next generation of culinary professionals.
L'Artiġjan is launching at Is-Suq tal-Belt!
We’re thrilled to announce that L’Artiġjan is launching at Is-Suq talBelt on the 30th of November!
This exciting new stall, located on Level 0, is ready to showcase the exceptional craftsmanship of two talented local artisans; Mediterranean Ceramics and Orts Metal Art, each offering a unique blend of tradition and innovation.
Visit us at Is-Suq tal-Belt and discover one-of-a-kind pieces that bring the rich heritage of our local artisans directly to you.
In Her ELEMENT
Young, bold, innovative and with an eye for detail, Chef Letizia Vella is one of the best exponents of the local culinary industry. Her work is impressive and a proof of her undisputed talent. And if that is not enough, Chef Letizia has recently added a further feather in her hat by being recently awarded the Knife Award for Excellence in Cuisine at the 2024 Best Chef Awards in Dubai. Chef Letizia shared with Delicious magazine her views on the industry and her plans for the future.
You have recently noted that the modern-day restaurant has evolved into more than a place to eat. Can you elaborate on that?
Restaurants have transformed into holistic experiences. Today’s diners seek an immersive journey that combines cuisine, ambiance, storytelling and emotion. It’s no longer just about satisfying hunger; it’s about creating memories, sparking curiosity and fostering a sense of community. At The Golden Fork, we focus on blending exquisite flavours with a welcoming atmosphere that reflects both Maltese heritage and contemporary elegance, offering a unique culinary escapade for our guests.
Do you feel that the concept of farm to fork is a feasible option for local restaurants?
The farm-to-fork concept is not only feasible in Malta but also increasingly essential. With our island’s rich agricultural heritage and a growing emphasis on sustainability, sourcing locally ensures fresher ingredients and supports local farmers. At The Golden Fork, we collaborate with nearby producers to incorporate seasonal and authentic Maltese flavours into our dishes. It’s about reducing food miles and celebrating the bounty of our island while crafting dishes that truly resonate with authenticity.
How has the culinary industry evolved over the past years?
The culinary world has undergone a remarkable transformation, especially with globalization and the digital age. Techniques once reserved for elite kitchens are now widely shared, inspiring chefs worldwide. Additionally, the emphasis on sustainability, dietary inclusivity and the fusion of traditional and modern cuisines has driven creativity. The pandemic also catalysed changes, from the rise of home dining experiences to digital menus and contactless dining. At The Golden Fork, we embrace these shifts, merging tradition with innovation to meet evolving expectations.
In what way does the Golden Fork express Maltese traditional cooking in a contemporary and refined way?
At The Golden Fork, our philosophy revolves around celebrating Maltese culinary traditions with a refined twist. For example, we reinterpret classics like Kusksu or Timpana with contemporary plating and innovative pairings while preserving their authentic flavours. The use of local herbs, honey and olive oil ensures the soul of Maltese cuisine remains intact, but we elevate the experience through presentation and techniques inspired by modern gastronomy.
How does innovation fit into your kitchen?
Innovation is at the heart of everything we do. From experimenting with new cooking techniques—like sous-vide or molecular gastronomy—to sourcing unique local ingredients and incorporating technology into our workflow, we ensure our menu is dynamic and exciting. Innovation also extends to how we interact with diners, such as offering interactive tasting menus or pairing dishes with storytelling to enhance the dining experience.
What’s next for you?
The future holds exciting prospects! I aim to deepen our exploration of Maltese heritage while pushing the boundaries of creativity at The Golden Fork. Collaborations with local artisans, developing a chef’s table concept for an intimate dining experience, and possibly publishing a cookbook to share Malta’s flavours with the world are on the horizon. I also look forward to engaging with global culinary events to showcase the richness of Maltese cuisine on an international platform.
10:00-13:00 Fusion Festival Buskers around The City
18:00-20:00 Riona Freedom Square Stage
11:00-14:00 Christmas mascots meet & Greet
18:00-20:00 Franklin Freedom Square Stage
18:00-20:00 Janvil Freedom Square Stage
10:30-13:30 Fun with slime For Kids Valletta Design Cluster
18:00-20:00 Procession of Baby Jesus Around Valletta Starting at Our Lady of Victory Church
11:00-12:30 Street acrobatics Great Siege Square
11:00-13:00 Chiara & Jason Xuereb Freedom Square Stage
1 2 3 4 6 twenty five
“Field to Fork”
from in Malta ...
Various personalities, broadcasters, journalists and publishers were recently treated to a fine culinary evening when the Federation for Hunting and Conservation - Malta (FKNK) organised a game tasting menu based on hunting recipes from the book “Game Recipes from Malta”. This FKNK publication, which is the only one of its kind in the Maltese Islands, contains old recipes, some of which have never been published before, and others from some of the country’s best chefs, and is based on game dishes that can now be found not only in the kitchens of hunters’ families, but also in some of Malta’s best restaurants.
This activity was part of the “Game Meat Week” under the auspices of FACE (European Federation for Hunting and Conservation), where hunters’ organisations within FACE from different European countries promote food from hunting. FKNK President, Lucas Micallef, thanked all those who attended the event and spoke about the idea behind this publication.
“Food is a universal language that transcends borders, cultures and languages. We all know that the traditions, values and heritage of each region can be seen in the culinary aspect of each country, so much so that we seek them out even when we travel abroad, and by sharing them we understand each other better,” said Lucas. While noting that the event was the first of its kind organised by the FKNK, Lucas also emphasised the importance of food as a celebration of diversity and explained how the FKNK works closely with other organisations and sectors that are concerned with the sustainability of the Maltese islands rural environment.
Delicious took the opportunity to discuss with Lucas the growing interest and popularity of game in Malta.
To what extent do you feel that game is conditioned by the fear of the unknown – or the lesser known?
Game is often perceived as exotic or intimidating due to limited exposure and a lack of understanding. This is especially true in regions where game meat isn’t commonly served. However, education and experience play a critical role in breaking down this barrier. Events like the recent Game Meat Tasting Event, as part of the Game Meat Week initiative, aim to demystify game meat by showcasing its versatility and culinary appeal through thoughtfully curated dishes.
On the hand, it is often noted that game is healthy because the animal lived a less sedentary (still) life than its pastoral counterpart.
The nutritional benefits of game are undeniable. Wild animals lead active lives, resulting in leaner meat that is naturally rich in essential nutrients and lower in fat compared to farmed meats. This makes game meat not only healthier but also a sustainable and ethical choice.
The consumption of game has always formed part of the Maltese rural diet. However, and even though thousands of cookbooks have been written about the local cuisine, with some of them containing a few game recipes, there is still limited awareness. Why?
Game meat has been a staple in Maltese rural cuisine for centuries, yet it remains underrepresented in modern cookbooks and menus. Part of this could be attributed to a cultural shift toward more commercialized meats. To address this, we have published the book Game Recipes from Malta, preserving traditional methods while inspiring contemporary interpretations which we worked with 13 local chefs.
There is also a lot of misconceptions about game in Malta. To what do you attribute such misconceptions?
Common misconceptions, such as game being “tough” or overly challenging to prepare, stem from a lack of knowledge and experience. Proper cooking techniques, when paired with quality ingredients, transform game into a delicious and accessible option. Tastings and educational initiatives can dispel myths, showing that game is as approachable as it is flavourful.
How do such tasting events and wine pairing help to raise more awareness and eradicate misconceptions?
Tasting events provide a multi-sensory experience, allowing people to explore game meat in a relaxed and engaging social setting. Pairing game meat with wines highlights its depth and versatility, creating a memorable introduction for newcomers. These events are invaluable for fostering appreciation and confidence in trying game at home or on a menu.
What is the receptiveness of restauranteurs and local chefs to include game in their menu?
There is growing interest among Maltese chefs and restaurateurs to incorporate game meat into their menus, especially when they see the demand cre
ated by events and educational efforts. We are also seeing attributions by international guides to have game meat on menus. With proper sourcing and promotion, game can become a standout feature in the local dining scene.
What are your plans for the year to come?
Looking ahead, we plan to collaborate with local chefs to create a series of game-focused dinners. We also want to expand the reach with more Game Tasting Events, involving more influencers and media. FKNK also aims to continue promoting the Game Recipes from Malta publication to celebrate and promote traditional dishes. We also want to partner with schools and community groups to educate about the benefits of game meat from sustainability, ethical sourcing, and health perspectives.
The Importance of Workforce Training in Hospitality and Tourism
The hospitality and tourism industry constantly evolves and adapts to new trends while maintaining high standards. To address this need, the Institute of Tourism Studies (ITS) offers specialised training through the ITS Training School, aimed at enhancing workers’ skills in this dynamic sector. The motto “SKILLS TO SUCCEED” reflects the ITS Training School’s commitment to professional and personal growth, empowering individuals to reach their full potential.
Exceptional service is essential in the hospitality and tourism industry, and well-trained employees play a vital role in exceeding customer expectations. ITS Training School focuses on practical skills and the development of customer service excellence, ensuring staff are prepared to deliver outstanding experiences. This focus on real-world application directly improves service quality, contributing to business success.
The Impact of Training on Business Performance
A 2018 study by the Association for Talent Development (ATD) revealed that companies investing in comprehensive training programmes experience a 24% higher profit margin than those with less investment. This highlights the significant return on investment that businesses gain from well-executed training, such as those offered by ITS Training School. Training not only improves employee performance but also directly impacts a company’s profitability.
Tailored Training for Specific Roles
ITS Training School is known for its personalised approach, tailoring programmes to meet the specific needs of various roles within the hospitality industry. From front desk management to culinary arts, specialised training ensures that employees gain the skills most relevant to their positions. This approach boosts the effectiveness of each individual, resulting in higher productivity and performance across the workforce.
Enhancing Employee Morale and Reducing Turnover
Investing in training does more than enhance skills; it boosts employee morale and job satisfaction. Workers who feel valued and supported through development opportunities are more likely to stay with their employer, reducing turnover rates and the associated costs. This stability is especially important in the hospitality industry, where consistent service quality is crucial. Trained employees are more efficient, requiring less oversight and making fewer mistakes. Their increased competence leads to smoother operations, less customer dissatisfaction, and higher profitability.
Expert Trainers and Practical Learning
The quality of training is closely linked to the experience and expertise of the trainers. ITS Training School employs a team of industry veterans who provide valuable insights and practical guidance. Their extensive experience ensures that trainees not only acquire theoretical knowledge but also gain the confidence to apply it in real-world scenarios, making the training both relevant and impactful.
Short Courses for the General Public
ITS Training School also offers a range of specialised short courses for the general public designed to elevate their skills and expertise. These immersive, hands-on training sessions, led by industry professionals, provide a comprehensive understanding of each subject. The short courses cater to individuals looking to learn key techniques or advance their professional qualifications, offering valuable knowledge to support career growth.
Conclusion
The ITS Training School exemplifies the importance of professional development within the hospitality and tourism industry. Through its tailored, expert-led programmes, ITS helps individuals advance their careers while elevating the overall quality of the workforce. Whether you are part of an organisation looking to improve team performance or an individual seeking new opportunities, ITS Training School provides the resources and support needed to succeed. Contact ITS Training School at trainingschool@its.edu.mt to explore training opportunities today.
Vania Ghedini
RISTORANTE ORO at
Vania Ghedini was born in 1987 in Ferrara and spent her childhood among bread, fresh pasta and cakes at the bakery owned by her grandparents, where she discovered her love for cooking. After graduating from Hotel Management School, in 2006 she enrolled in the Advanced Course in Italian Cuisine at ALMA, where she perfected her culinary techniques, learnt to work with raw materials with respect and became familiar with Italy’s gastronomic heritage.
After finishing her studies and her internship at Rigoletto di Reggiolo, and only after a parenthesis in France for the opening of an Italian restaurant, she returned to ALMA, this time as a teacher, where she stayed until 2015. Then, thanks to her experience as sous chef at Peck in Palazzo Italia during EXPO Milan, Vania was able to get closer to the concepts of historicity and tradition and understand the importance of protecting and passing them on through cooking. At the beginning of 2016, Vania joined the Alajmo Group. After a few months in the brigade of Le Calandre, she spent a period at Grancaffè Quadri in Venice to learn more about the cuisine of the area and then took over AMO Venezia, inside the Fondaco dei Tedeschi, and led its kitchen until 2018.
In December of the same year, she followed the Alajmo family to Morocco to take charge of the opening of the Sesamo Restaurant inside one of the world’s best hotels, the Royal Mansour Marrakech, where she remained until the end of 2023.
The Alajmo experience marked her profoundly in her thinking, in her way of conceiving cuisine as a game, downplaying its canons, playing with them between lightness and taste. In April 2024, she returns to Venice as head chef of the one-Michelin - starred Oro Restaurant inside Hotel Cipriani, A Belmond Hotel,Venice.
Photo: Letizia Cigliutti
Massimo Bottura RISTORANTE ORO at
Massimo Bottura – Chef Patron Osteria Francescana, Founder Food for Soul, UNEP Goodwill Ambassador. A restaurateur and entrepreneur for more than thirty years, Massimo Bottura is one of the most innovative and influential personalities on the world gastronomic scene.
In 1995, he opened his restaurant Osteria Francescana in his hometown Modena. The restaurant’s numerous awards - three Michelin stars in 2012 and the first place in The World’s 50 Best Restaurants list in 2016 and 2018 - helped to assert the chef’s reputation globally.
Over the years, other projects were born that are now part of the Francescana Group: in Italy, Franceschetta 58, Cavallino, Gucci Osteria Firenze and the guesthouse Casa Maria Luigia with the restaurant Al Gatto Verde and around the world, Torno Subito in Dubai and Singapore and Gucci Osteria in Beverly Hills, Tokyo and Seoul.
In 2015, together with his wife Lara Gilmore, he founded Food for Soul, a non-profit association and cultural project aimed at combating food waste and social isolation. In recognition of his humanitarian and environmental commitment, in 2020 Bottura was appointed Goodwill Ambassador for the United Nations Environment Program and Osteria Francescana was awarded the green Michelin star.
Photo: Callo Albanese & Suo
RISTORANTE ORO
Located on the stunning Giudecca island, only a short boat ride from St. Mark’s Square, Michelin-starred restaurant ORO captures the spirit of Venice - a city where the finest produce intertwines with beauty and history.
ORO, meaning gold in Italian, reflects not only the space’s shining ceiling but also Head Chef Vania Ghedini and creative director Massimo Bottura’s culinary quality. From Vania’s Italian roots to her Moroccan culinary experiences, she creates dishes that are both a homage to tradition and a testament to innovation, setting a new scene in the city of water’s gastronomy.
Originally from Ferrara, Chef Ghedini has crafted a vibrant menu that highlights the outstanding ingredients from the Veneto region, while also paying tribute to her Emilia Romagna origins and nods to Moroccan flavours. This approach weaves the past with the present, with Chef Ghedini bringing childhood memories and her experiences to the heart of Venice.
Photos: Marco Valmarana
The highest quality, mostly hyperlocal, produce is key to Vania’s cuisine. Naturally, seafood plays a huge part in her tasting menu: ‘Moeche’ Egg Sauce with Guanciale and Squid Ink, for example, uses Moeche, a rare Venetian shellfish, accompanied by squid ink and guanciale zabaione, creating a crossroad of flavours and Seafood Tortelli encapsulates the rich biodiversity of the Adriatic Sea: mussels, blue crab, and shrimp within a tortello individually shaped like delicate rose petals. One of her signature Risotto with Nettles and Morlacco Cheese explores Veneto’s territory further with two rare ingredients that take centre stage.
Vania’s arrival marks the beginning of a new era for Oro, complementing Hotel Cipriani’s rich history and storytelling while embracing the future with creativity and refined energy.
“MOECHE” EGG SAUCE WITH GUANCIALE AND SQUID INK. Photo: Letizia Cigliutti
LIKE A POTATO “IN TECIA” - Photo: Letizia Cigliutti
RISOTTO WITH “BRUSCANDOLI” AND MORLACCO CHEESE - Photo: Marco Valmarana
SANT’ERASMO ARTICHOKE - Photo: Marco Valmarana
Dave Pynt
Born in Perth, Western Australia, Dave Pynt’s culinary resumé reads like a who’s who of some of the biggest names in modern gastronomy. After studying commercial cooking at the TAFE West Coast Institute of Training in 2005, he served under the city’s Hadleigh Troy at his award-winning modern Australian restaurant, Amusé. Like many young chefs of his generation, however, he early understood that to gain maximum experience and develop his skills further, he had to immerse himself in different cultures, techniques and ingredients - and for that, he had to leave Perth.
His first stop was a 4 hour flight away in Sydney, as Chef de Partie under the internationally acclaimed Tetsuya Wakuda. The move was to prove serendipitous, as it was the year that Tetsuya’s was awarded the Best Restaurant in Australia and ranked #4 in the S. Pellegrino’s World’s 50 Best Restaurants list. As he honed his craft and sharpened his culinary technique under the tutelage of one of his country’s most revered chefs, he felt the surge and pull of the international world of gastronomy.
In 2010 he was accepted to stagiaire at Noma in Copenhagen - then the World’s #1 Best Restaurant and he left for Denmark. His immersion into Scandinavian cooking and its “New Nordic” style enlightened Dave to the creative possibilities of everyday seasonal ingredients and the techniques required to preserve and elevate their taste and flavour.
After four months, he shifted his focus to Spain. Growing up in a continent famed for its love of barbeque and in a home that always enjoyed gathering around their outdoor wood-fired oven, the kitchens of Chef Victor Arguinzoniz’s at Asador Etxebarri had naturally piqued his interest. Little did he realise, as he headed south to the Spanish Basque country in 2010, the seminal impact Victor’s world would have on him.
Working in a kitchen surrounded by Extebarri’s fully adjustable bespoke grills, pulley systems, utensils and pans, preparing wood coals and produce in-house, he became immersed in a kitchen like no other he had ever experienced. Here he learned and developed a passion for using degrees of flame to delicately extract the maximum taste from each ingredient, while still respecting its intrinsic, natural flavour. Ult mately, it would come to define the direction of his career.
London was next and the kitchen of St John Bread and Wine, with the whole beast, nose-to-tail philosophy under Chef Fergus Henderson. In 2011 while here, he met Chef Nũno Mendes of the then Viajante, and the pair worked together on “The Loft Project”, an underground supper club based in East London. Created for chefs to collaborate and showcase their talents, the concept was enormously popular and also featured international talent such as Magnus Nilsson from Fåviken, Yohji Tokuyoshi from Osteria Francescana and Mauro Colagreco from Mirazur. This quickly led to “The Long Table”; a night food market every Friday, offering a selection of London’s finest street food, alongside a bar and live music.
By now, Dave had begun to meld his experience to date with a creative plan of his own. In spring 2012, he took over a pop-up residency in the courtyard of the nearby premium coffee suppliers, Climpson and Sons Roasters, with his inaugural restaurant he called “Burnt Enz”. He installed an outdoor wood fired oven he had designed and built to his own specifications and began to cook everything in it, from vegetables to fish and suckling pig. An immediate hit, such was the demand, the restaurant was serving up to 350 covers a day on weekends, with a bar providing a wide range of accompanying beer, wine and cocktails and tunes from a local DJ. As Burnt Enz popularity increased, Dave invited some of Britain’s best young talent such as Junya Yamasaki of Koya, James Knappett of Bubbledogs and Ben Spalding of Roganic to join him during the summer months and share in creative collaborations. He also featured in a BBC national television episode presented by Chef Raymond Blanc.
The appeal of an Australian chef making such waves with a wood-fired concept, outdoors in London’s hip East End, rippled to Singapore and the ears of Loh Lik Peng, a hotelier, restaurateur and CEO of “Unlisted Collection”. He offered Dave the opportunity to join him and move Burnt Enz to the island city state. Being only a 4 hour flight from Singapore to his home city of Perth, Dave leapt at the opportunity and relocated himself and his restaurant.
PIGEON
CHICKEN AND PERI PERI
In May 2013, in a shophouse in historic Chinatown, he opened a more refined and rounded version of his London original, with the slightly amended name of “Burnt Ends”. The very heart of the 39 seat restaurant remained its open-kitchen, but here he had a permanent space and more experience to design something bigger for his wood-burning oven. Modelled on the one he handbuilt in London, the Singapore version was a custom-made, fourton, dual-cavity brick kiln, with bespoke grills that could heat up to 1,700 degrees and granted him the opportunity to experiment more and push his own boundaries.
The accolades followed. In 2014, Zagat had listed the restaurant one of the “10 hottest in the world”. In 2015, Burnt Ends, as one of the only non fine-dining restaurants - made its debut at No.30 on the San Pellegrino Asia’s 50 Best Restaurant List; rose to No.14 in 2016 and No.10 in 2017 - the same year Dave won the Chefs’ Choice Award on the list. The restaurant also entered the extended 51-100 list at No.70 of The World’s 50 Best Restaurants 2016.
Michelin awarded its first star in 2018. Since then Dave, with the “Unlisted Collection”, has gone on to expand on his restaurant and to establish The Burnt Ends Hospitality Group with restaurants in Singapore, Jakarta and the Maldives.
Collaboration with international chefs remains a personal project and one of his key tenets. To this end he has been involved in major global chef events and festivals, including Gastronomika in San Sebastian, Melbourne Food and Wine Festival, Taste of Hong Kong, Tasting Australia in Adelaide, Meatopia and E5 Bakery Music and Food Festival in London, Postrivoro in Ravenna and Wonderfruit Music Festival in Chon Buri.
Dave’s wish was always to recreate the chilled, relaxed atmosphere of his childhood, where family gathered together, or in the company of friends, around an outdoor oven with drinks, enjoying food made with the best available produce. His philosophy, however, was and remains true to his Spanish mentor, Chef Victor Arguinzoniz, where the oven is elevated with custom grills and crafted wood fire, with degrees
of flame, masterfully adjusted according to ingredient, teasing flavour out of each bite. Dave explains, “Fire is a living thing and wood-fired cooking is a living art.
It is different every single time we stoke the flame to transform raw ingredients into smokey deliciousness. Similarly, Burnt Ends is a living concept that will keep growing and evolving. We will always be new, and always aim to be better.”
2024 sees the launch of Chef Dave Pynt’s first book, Burnt Ends. More than just a culinary guide, through his immersive, first-person narrative, readers are taken on an intimate journey into the heart and soul of his modern BBQ restaurant, celebrating the community that keeps it alive.
Chef Dave Pynt established his restaurant Burnt Ends in Chinatown, Singapore in 2013. After eight successful years, the restaurant had naturally evolved, and to accommodate an expansion, he relocated further inland to larger premises. Reopened in 2022, the new location is set within the historic 40-hectare site now known as Dempsey Hill, just a few minutes from Orchard Road,
Singapore’s iconic shopping belt. Now a tranquil hideaway, the surrounding little hill is a destination in its own right, surrounded by lush tropical greenery and other gourmet grocers, art galleries, antique shops, highly acclaimed restaurants, cafés and wine bars. The space here has allowed Dave to expand his multiple concepts and contain them under one roof: main restaurant, wine cellar, a private dining room, bar/lounge, as well as bakery.
The main restaurant serves modern Australian wood-fired menus from customised evolutionary grills, on full display in this new space and the beating heart of the building. Flame, wood and metal - the foundational components of the barbecue - have heavily influenced the interior and been seamlessly integrated into a historic colonial army barrack by acclaimed, luxury hospitality design firm, Emma Maxwell Design. The design experience runs continuously through the restaurant, private dining room and wine cellar, into the dedicated cocktail bar and study and onto the stand-alone bakery. Each section of the 16,000 sq ft building clearly highlights the distinct facet of Burnt Ends as a leading name in artisanal woodfire cooking.
Within the restaurant itself, a feeling of light airiness gives way to dark smouldering, where culinary creativity burns at a different intensity. The cavernous room offers ample seating on extra-wide, teak-framed dining chairs, each clad in supple vegetable-dyed leather. A generous Indonesian Suar wood counter runs the length of the open kitchen, the latter anchored by two handsome ovens fabricated to exacting standards set by Dave.
From these blazing bellies come small bites with big flavours, such as Chicken Tails and 7 Spice and Smoked Quail Egg and Caviar; alongside smoke-kissed mains of King Crab and Garlic Brown Butter; Flat Iron, Burnt Onion and Bone Marrow; and 77 Days Dry Aged Blackmores’ OP Rib. This is Pynt’s vision of an “izakaya-like” menu, featuring elemental flavours turned into exceptional deliciousness through the
transformative power of the flame. More than a gastronomic odyssey: this is baptism by wood-fire.
Adjoining the main dining room, through an entrance resembling the appearance of a kitchen-fridge door, is a separate space for wine aficionados, The Wine Cellar: a plush, intimate gallery with an awe-inspiring showcase of over 2,000 bottles imported from different regions of Australia. From a tasting station positioned within the room, guests can sample a selection of 500 labels, representing a wide portfolio of artisan Australian wineries, alongside a curated selection of port, champagne, beer and sake all to enjoy in-house or take home. In addition, the experienced sommeliers and beverage team use this unique space to conduct an array of stand-alone activations from Cellar Sessions to corporate and trade wine events.
Sparks of culinary genius grow into a full blaze at the restaurant’s private dining room. Past a heavy teak door, with a polished metal skull for a handle, is a 14-seat space designed for bold feasts. Walls are lined with petrified wood and timber, charred in the tradition of Japanese Shou Sugi Ban with a six-metrelong dining table crafted of petrified black wood. Soaring high above, a spectacular tubular light installation made of 5,000 black lava stones.
Using the finest ingredients procured through long-standing working relationships with prestigious producers from all over the world, guests have intimate front-row seats to watch a dedicated team of chefs at work and indulge in one-of-a-kind large format dishes, experimental items and unique off-menu dishes.
No detail is spared either on the tableware. As well as bespoke dishes, Pynt has sourced customised flatware and cutlery for guests of the private dining room, including hand-forged steak knives, made by a 76-year-old master bladesmith from Portland, Oregon.
“The private dining room is where I can dedicate one-off focus to create oneoff menus” shares Pynt. “The Burnt End’s style is fiercely distinctive, and our guests often request the classics they have developed a familiar affinity to over the years. However, we still want to push that style further with large format dishes. Here, our guests are lavished upon with not just prime ingredients, but the best of our creativity.”
Since the move and expansion to Dempsey Hill, Burnt Ends has hosted and participated in several activations such as hosting Asia’s 50 Best Restaurants’ after-party, guest chef and branded beverage partner events and hosting their own ‘pallet party’ in the garden area with the finest wines imported from Australia.
LEEK HAZELNUT AND BROWN BUTTER
SMOKED CAVIAR
Petros Dimas
Born in the North Epirus of Greece in 1988, Chef Petros Dimas grew up in Thissio, Athens, playing among the agoras (markets) in the shadow of the city’s iconic citadel, Acropolis. Keen cooks, his parents owned a farm in ancient Corinth, and he remembers only ever eating the fruit, vegetables and herbs directly from there: nothing was purchased in the city. Immersed in this tangible connection to land, produce and nature melded to a world of ancient architecture and culture, the young Petros’s future career was almost predestined.
In his teens, he attended LE MONDE Institute of Hotel & Tourism Studies in Athens and, after graduation, interned in the city’s 5-star hotels. His training proceeded in the city at Michelin-starred restaurants, firstly as Chef De Partie for a year at the picturesque Varoulko Seaside, overlooking the yachts in the small yet attractive port of Mikrolimano in Piraeus, then Hytra Restaurant and Bar in upmarket at the Onassis Foundation in the House of Literature and Arts in Neos Kosmos, where he remained for 6 years, finally attaining the position of Chef de Cuisine. This led to the position of Head Chef at The Dalliance House in exclusive Kifissia, where he was called upon to help refine the entire concept. He stayed for 2 years.
By now, he was beginning to look further afield, and London’s myriad restaurant scene had piqued his interest. A chance encounter one evening with Chef Jason Atherton resulted in a Sous Chef position at his Michelin-starred Pollen Street Social in Mayfair. Dimas revelled in the quality produce the kitchen sourced, from the finest English vegetables to the exceptional shellfish from Scotland. Aquavit in St. James’s was next under Chef Henrik Ritzen before Atherton approached him again with the opportunity of Sous Chef at the iconic Kings Social House, set within the luxury Badrutt’s Palace Hotel in St. Moritz, Switzerland.
Serendipity was to step in. Dr George Spanos, C.E.O. of Domes Resorts, was looking for a chef to help lead the transformation of fine dining in his business, beginning with Domes Miramare, The Luxury Collection in Corfu. Set within an ancient olive grove, the hotel was a former trophy asset of the Onassis family, where the grandeur of luxury and legacy now combine in one of the most iconic properties in the Domes portfolio. Dr Spanos reached out and offered Dimas the position of Executive Chef, and in 2018, he joined the team and took the helm of Makris Corfu. Set within the Ionian Islands in the far northwest of Greece, Corfu’s unique energy and culinary heritage made it the perfect destination to showcase the possibilities of the Makris concept, inspired by the ancient name of the island itself.
Immediately successful, two further Makris resort restaurants were carefully chosen to be introduced to Domes. The large island of Crete on the southernmost tip of Greece and Milos within the Cyclades Islands in the Aegean Sea were selected, and at the beginning of the summer season in April 2023, both opened their doors. The Crete outpost is now set within the Domes of Elounda Autograph Collection.
Elounda’s rich local produce further enhanced the decision, allowing Petros to craft menus that celebrate authenticity while delivering unmatched sophistication. Meanwhile, Domes White Coast in Milos is exclusively designed for adult globetrotters who seek luxury with a sense of adventure and seclusion. This island, with its untamed beauty and burgeoning status as a must-visit, offered an environment that mirrored the Makris’ ethos—blending the charm of traditional Greek culinary heritage with modern, innovative gastronomy.
That same year, Petros, alongside Dr Spanos, turned their attention to the capital to create a year-round, stand-alone destination and a Makris flagship. This would not only provide the restaurant with a broader, more cosmopolitan audience but also a permanent home to preserve its deep-rooted connection to Greece’s culinary traditions. This vision was fulfilled in a location steeped in history and culture, next to the Ancient Agora and in September 2023, Makris Athens was launched.
Petros Dimas’s approach to cooking is innately holistic, and he draws inspiration from his past and heritage and the ancient hi tory of Greek cooking and gastronomy. In all Makris by Domes restaurants, he has implemented an ethos of “ingredients first”, dictating the supply chain in each before technique or plating is even considered. All four collaborate with local producers to support their regional economies, promote community, culture and tradition and provide guests with a true sense and taste of place.
In line with this, each plate at his flagship, Makris Athens, is driven not just by the vagaries of the season but also by the hyper-local availability of the finest ingredients sourced with the optimum respect for land, sea, community and always a priority for nutrition.
Fish comes from respected fishers in day boats only; meat from small bio-organic farms in the north of the mainland; and through his family, all fruit, herbs, vegetables and flowers are delivered in a trusted supply direct from his parents’ organic farm in Corinth.
This ensures that he and his team can work directly with the source, removing the need for long-distance transportation and ultimately controlling the quality of the nutritionally dense, field and sea-to-plate produce.
Makris Athens is a true return home for Chef Petros Dimas. The restaurant is located where he grew up and where his parents still live today dedicating their time between Thiseion and their farm in Ancient Corinth. In this place, in surroundings filled with millennia of antiquity and the sense of the lives, food, and people before him, Petros Dimas cooks with a respect and love for the land that nurtured him.
Merlin Labron-Johnson
Chef Merlin Labron Johnson grew up in the English county of Devon, a region where agriculture has been an important industry since the 19th century. Wayward at school but fascinated by cooking, he left at 16 to train as a chef. However as he gained in technique and craft, he began to understand that his training was being viewed through a distinctly British lens. Curious about what was happening in the gastronomic world further afield in Europe - and more internationally, he decided to leave Britain.
His first stop was southern Switzerland near the French and Italian borders, working at Michelin level in Sion and Champéry. On his days off he explored both sides of the borders and their many cafes, casual and fine-dining restaurants. One of these - the two Michelin-starred restaurant within the luxury hotel, Hameau Albert 1er in Chamonix, France - soon became a firm favourite. Attracted to the consistency of a food style and service that made the most of its mountain location at the foot of Mont Blanc, he applied for a job and at age 20 joined the team where he remained for one year.
Various stagiaires followed including In de Wulf under Kobe Desramaults in Belgium. Located in the Flemish countryside, In de Wulf offered a very natural style of cooking, that followed an almost religious application in the use of local ingredients. His short experience here had a seminal impact on him and one that would help define the direction of his own culinary style in later years. Wanting to explore this further, he accepted a permanent position where he remained for two years, working his way through the ranks to his ultimate position as Kobe’s Sous Chef.
A short sabbatical then followed in New York as an intern with Danny Meyer’s Union Square Hospitality Group.
Hearing of his success in Belgium, Merlin was approached by London-based restaurateurs William Lander and Daniel Morgenthau in 2014, with a proposal to lead his own kitchen project in London. Merlin moved to the capital in November that year and they opened their first restaurant together, Portland, in January 2015. Nine months later, Portland was awarded a Michelin star when Merlin was just 24 years old. Quickly building on its success, the trio opened a sister, more casual restaurant, Clipstone in 2016 which also gained critical acclaim.
However, as much as he enjoyed the kitchens and the city’s endless supply of quality produce, he remained absorbed in what he was doing rather than what was happening around him. Although his cooking had been embraced by the public and press alike and he and the restaurants had garnered awards and accolades, a disconnect had taken hold of him and he missed the energy and the daily personal connection to the land. He knew he wanted to create something less constrained, more in the spirit of the restaurants and places that most appealed to him and started to look further afield.
His search culminated in 2019 on the High Street in the rural town of Bruton in Somerset. The owners of Number One Bruton were creating a boutique hotel from a series of interconnected buildings - an elegant Georgian townhouse, mediaeval forge and row of cottages set around a private courtyardand were looking for someone to lead their ground-floor restaurant. Mutual friends who knew Merlin from London introduced them both and he was offered the management of the restaurant space to run his own business.
Merlin leapt at the opportunity and left London behind. As he honed the finer details of the restaurant, its concept and interiors, he also forged relationships with local producers, farmers and neighbours in this tight-knit rural community. One of them who lived close by, owned a walled garden with an orchard on his land that he had not utilised and offered it to him. Now he had a restaurant and the beginnings of his own supply of ingredients.
He opened Osip in November 2019.
Four months later in the Spring of 2020, the country went into lockdown as the global pandemic hit. With the restaurant closed and initial restrictions on movement in place, Merlin sought sanctuary in his garden and orchard focusing all his efforts there. Spring passed into Summer and with the entire Osip team now involved, like many small holdings and even larger farms, they were beginning to harvest their produce. He had also been offered a full field nearby by another landowner to help grow ingredients for when the restaurant would eventually reopen. During this time, the majority of the population was confined to home, and as his produce came close to harvesting, Merlin began to look for a space to supply the local community. A neighbour informed him of a shop on the High Street that was vacant in what had been originally a pharmacy. Just moments from Osip, Merlin managed to secure the building as a pop-up to sell his produce.
As Britain moved in and out of lockdowns, the pop-up became more of a space where locals would briefly meet and Merlin began to reconsider how the building could be better utilised. He wanted to continue to celebrate local produce and still offer the town a casual meeting place and after transforming the interior, he opened The Old Pharmacy in January 2021.
Open from breakfast through to dinner and inspired by the cooking of the farmhouses in rural France and Italy, the popular space now holds a bistro, wine bar and restaurant, with a selection of grocery items to take away. That same month, the Michelin Guide Britain and Ireland awarded Osip its first Michelin star.
By mid-summer, Britain had lifted all restrictions on business. Osip was able to fully welcome back its guests and Merlin, building on the success of growing his own produce, was looking for more land.
A second field became available as another landowner was reluctant to let it lie fallow. After putting his plans on hold for so long, he now had two full fields, a walled garden and an orchard. He began building on the foundations of the restaurant he had always dreamed of.
Awards and accolades quickly followed and Osip’s reputation began to attract international attention.
BEETROOT TACO
By 2022, he had almost outgrown the kitchen space at Number One Bruton and with the land he had now acquired giving him access to an even greater supply of ingredients, he began to look for larger premises. He found the perfect location in a rundown former coachhouse, just 10 minutes’ drive from Bruton itself and a similar journey from the mainline trainlink at Castle Cary, just one and a half hours from central London’s Paddington Station.
He bought the building and spent the following year raising the finances to repurpose, renovate and refurbish the interiors and its grounds. With construction work now well underway, Osip’s latest evolution opened its doors in August 2024.
Throughout his career, Merlin has supported and championed several charitable and altruistic initiatives, including cooking regularly at the Refettorio Felix Centre for homeless people; contributing to the Chefs’ Manifesto in support of the UN’s sustainable development goals; as well as partnering with Help Refugees by travelling to refugee camps across Europe to cook for those in need.
Chicken Breast Stuffed with Brie, Parma Ham and Truffle Paste
Starter Serves 2
Preperation Time:
20 minutes
Cooking Time:
20-25 minutes
RECIPE Method
Ingredients
200g chicken breast (1 large breast, butterflied)
60g Parma ham (about 3 slices, chopped for filling)
60g brie, sliced into small cubes
30g truffle paste
Salt and pepper, to taste
Olive oil, for cooking
SUNDAY
3. Roll and secure the chicken:
Starting from one end, carefully roll the chicken breast over the filling, tucking it in as you go to keep it tight.
1. Prepare the chicken breast:
Place the chicken breast on a cutting board. With a sharp knife, butterfly the chicken breast by slicing horizontally along one side, being careful not to cut all the way through. Open the chicken breast like a book and cover it with plastic wrap. Use a mallet or the back of a pan to gently pound it until it’s an even thickness, about ½ inch (1 cm) thick.
2. Season and add the filling:
Lightly season the chicken with salt and pepper.
Spread a thin, even layer of truffle paste on one side of the opened chicken breast. Place the chopped Parma ham evenly over the truffle paste layer. Add small cubes of brie along the center line of the chicken breast. Keep the filling centered to make rolling easier and to prevent it from spilling out.
Once rolled, secure the ends with toothpicks or kitchen twine to hold the roll together while it cooks.
4. Sear and bake the chicken:
Preheat your oven to 200°C (390°F). Heat a bit of olive oil in an oven-safe skillet over medium heat. Once hot, place the stuffed chicken roll in the skillet.
Sear for 2-3 minutes on each side, until golden brown all around.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 75°C (165°F).
5. Serve:
Let the chicken rest for a few minutes before removing the toothpicks or twine.
Slice into rounds to reveal the filling, and serve with a fresh side salad, roasted vegetables, or potatoes.
Slow-Cooked Braised Pork Cheeks with Sweet Peppers, Honey and Soy Sauce
Serves: 4
Preperation Time: 15 minutes
Cooking Time:
2.5 to 3 hours
RECIPE
Ingredients
600g pork cheeks (about 8 cheeks)
Salt and pepper, to taste
2 tbsp olive oil
1 onion, finely diced
2 garlic cloves, minced
2 red bell peppers, sliced into strips
1 yellow bell pepper, sliced into strips
3 tbsp honey
3 tbsp soy sauce (low sodium if preferred)
1 cup chicken or vegetable stock
1 tbsp balsamic vinegar
Fresh thyme or rosemary sprigs (optional, for added flavour)
SUNDAY
1. Prepare and season the pork cheeks:
Pat the pork cheeks dry with paper towels. Season them with salt and pepper on both sides.
2. Sear the pork xheeks:
Heat 1 tablespoon of olive oil in a heavy, oven-safe pot.
Add the pork cheeks in batches, searing each side for about 2-3 minutes until golden brown. Transfer them to a plate and set aside.
3. Sauté the vegetables:
In the same pot, add another tablespoon of olive oil. Add the diced onion and minced garlic, sautéing until the onion is soft and translucent, about 3-4 minutes.
Add the sliced bell peppers and cook for another 3-4 minutes until they begin to soften.
4. Add the braising liquid:
Return the seared pork cheeks to the pot. Add the honey, soy sauce, chick-
en or vegetable stock and balsamic vinegar.
Stir gently to combine, and ensure the pork cheeks are mostly submerged in the liquid. Add a few sprigs of thyme or rosemary if desired.
5. Slow-Cook the pork cheeks:
Reduce the heat to low, cover, and let the pork cheeks simmer for 2.5 to 3 hours, or until they are tender and easily pulled apart with a fork. Alternatively, place the covered pot in a preheated oven at 160°C (320°F) for the same amount of time.
Check occasionally, and if the liquid reduces too much, add a bit more stock to keep the cheeks moist.
6. Serve:
Once cooked, remove the pork cheeks and sweet peppers from the pot and serve them with the rich sauce over creamy mashed potatoes, rice, or a side of roasted vegetables.
A Festive Masterpiece Maypole Bakery’s range of Artisanal Sourdough Panettoni
On an island named for honey, with confectionery traditions having been imported over the centuries from Europe, North Africa and the Middle East, Christmas sweets are the best epitome of our multi-cultural mosaic. Traditions are born with the passage of time, growing and becoming firmly established. Over the past few decades, we have seen the traditional Italian Christmas bread, the panettone, increasingly grow in popularity among the Maltese. It was only natural for Maypole, Malta’s leading bakers and bread-makers, to start producing this modern staple of the season’s tables throughout the islands.
Drawing upon in-house baking experience and imported Italian expertise, and after conducting extensive research on methods and materials, Maypole Bakery first started trial-productions of panettone for the Christmases of 2020 and 2021. The resounding success and customer acclaim was a reflection of Maypole’s aim to provide Maltese families with a high-quality, artisanal product. Subsequent Christmases saw the demand for the Maypole Bakery panettone grow in the high-end sector of the market, with none of them making it to the slashed prices at which the industrially-produced panettoni are offered in the post-festivities period.
This Christmas, Maypole Bakery have taken this development one huge step forward. Not only have they honed their timelines to have the shortest oven-to-shelf time and travel, making their panettone the freshest on the market, with no need for added preservatives, but they have also made a significant advance in the dough making of this confection. The artisanal sourdough bread production has been a great hit on every Wednesday and Saturday throughout all the Maypole outlets. This year, this technique is being used to make the panettone dough as well, making Maypole Bakery’s version stand out as a masterful creation, using a sourdough starter that imparts complexity, a whisper of tang and a remarkable lightness. Fermented over hours, the dough achieves an airy texture that melts in your mouth, a true testament to Maypole’s artisanal expertise.
In order to cater for all tastes, Maypole Bakery’s panettone range is being crafted in three exquisite flavours, each one a celebration in its own right offering something for every festive craving. Maypole customers can now choose any one or more of the following Sourdough Panettone flavours - Chocolate & Hazelnut, Pistachio or the traditional Fruit Panettone. Made with precision and love, and complemented by the high-end ingredients used, such as dried fruit, almonds, sugar nibs, chocolate, hazelnuts and pistachios, this luxurious dessert embodies the spirit of the season in Malta — a blend of warmth, celebration and impeccable taste.
Maypole Sourdough Panettones are more than just another run-of-the-mill Christmas offering. The thoughtfulness and taste that went into every stage of their production are passed on to friends and family when given as a high-end gift. Its artisanal craftsmanship and premium quality will impress your dearest friends, cherished family members or important business partners, whichever flavour or flavours you opt for. The Maypole Bakery’s refined presentation are the proverbial cherry on the cake –literally! Packaged in beautifully-designed boxes, these panettoni are ready to be handed over with pride, embodying the joy and generosity of the Christmas season.
This fresh, artisanal sourdough product is locally-baked to the highest traditional standards, making the Maypole Bakery’s Sourdough Panettoni a guarantee of freshness, quality and taste.
Acquiring this fantastic creation from Malta’s leading bakers is simple:
• Online: Place your orders from the comfort of your home or office on www.maypole.com.mt/product-category/christmas-delicacies
• Call Maypole’s Client Service on 2258 1581 and let their friendly team guide you;
• Visit any one of Maypole’s 29 outlets throughout Malta and Gozo to select your panettone in person.
ACE President Michelle Muscat
The State of the LOCAL Catering INDUSTRY
“The pressure, the heat, the almost impossibly fast pace at which you need work - this is the reality of working in the catering industry.”
- Joe Bastianich
The catering industry is one of the most dynamic, fast growing sectors in Malta. Truly so, because we work in a fast paced industry that operates in a fast paced context characterised by fast changing customer trends, tastes and habits. A dynamic market where customers predominantly expect sustainable solutions, flexibility, personalization, and a wide range of offerings for every taste – from economical and simple options to high-end restaurant catering. A constantly changing market in which the catering industry stands at the cusp of a transformative era marked by technological advancements, a steadfast commitment to sustainability, and an ever-growing palette of global flavours. An industry which is well coined in the words of Joe Bastianich - “The pressure, the heat, the almost impossibly fast pace at which you need work - this is the reality of working in the catering industry.”
A fast paced catering industry where irrespective of size and nature, the challenges are quite the same for all establishments - a scarcity of good human resources, a sudden increase in price of raw materials, a constantly changing consumer behaviour as well as a host of bureaucratic challenges just to mention a few. An industry which also has to face the challenges brought to the table with a growing reality of “enormous oversaturation” , with the introduction of the skills pass and BCRS system as well as the ongoing licensing problems. And whilst the industry is all in favour to ensure Malta’s 2030 energy and climate targets. Whilst the industry is all in to ensure the government reaches its goals set in Malta’s Tourism Strategy 2021 - 2030, there are issues written on the wall that cannot be addressed by the industry alone. Truly so, because the challenge of quality, the constantly growing skills gap and the over dependence on foreigners, primarily TCNs is an issue which must not be carried by the industry alone. It is important to note that the need for quality human resources is a must for a country which is currently seeking to target key niche tourist segments. An integral element for an increasingly demanding and knowledgeable local clientele. A major challenge too for a sector which includes listed Michelin Star and Michelin Guide restaurants.
It is fair to say though that the industry would be in a much worse state if the government wouldn’t have over the past years intervened during the COVID-19 pandemic by means of the COVID Wage Supplement. The industry would be in much dire straits if the government would not have extended its energy, water, fuel, and grain subsidy programs. Vital support which helped cushion the impact of an unstable international environment as well as inflation. But, the challenges the industry is currently facing, calls for more to ensure the sustainability of all operators in the catering industry.
This is the state of play of the local catering industry. A scenario which is often not known to the general public or worse misunderstood by consumers. A state of play which on the other hand though, highlights the fact that notwithstanding the challenges, the industry is alive and has achieved so much over the years. Having Michelin star restaurants on the island as well as the inclusion of local restaurants in Forbes Travel Guide’s Rating and in the Michelin Guide list are a clear proof of the local catering industry’s potential. Yet the local catering industry’s achievements are not only limited to that. Its achievements are also attributed to the success of various operators in Malta and also abroad. It is also attributed to all operators who have gone through thick and thin and are still here alive and kicking.
Notwithstanding all, the industry has constantly proven its ability to be dynamic and its ability to adapt to change. Above all, the industry has time and time again shown its ability to be resilient. Truly so because there is no playbook for how to deal with challenges and uncertainties. But one theme that has emerged through the uncertainty is resilience — and the people who have been operating in the local industry have it in spades. Yes, a resilience we operators have built when meeting the unexpected, when dealing with uncertainty. A resilience we built by thinking creatively and by often pivoting on a dime.
And the current times call on all the operators to be once again resilient, to be perseverant, to be innovative, to think out of the box and if need be without the box. Above all, to upend the way they do things instead of trying to apply an old model to a new world. And the industry will do so because it is no stranger to adjusting to new paradigms. Yet embracing change is a big part of resilience, but it’s just one part. The rest comes down to the fundamentals: good business planning and great relationships.
But all this cannot be achieved alone. It requires a collective effort from the industry together with the government, the opposition and all stakeholders. It requires us, the Association of Catering Establishments to lead the way for a serious discussion on a way forward which must tangibly ensure the long-term sustainability of such an integral component of the Maltese economy. A key moment for the Association not only because it coincides with its fifth anniversary but also because of the key role it is called to play in the years to come so as to ensure the sustainability of the industry. An industry which will surely play a key role in the government’s Vision 2050.
to our Food Value
The Malta Food Agency (MFA) was set to deliver public services in relation to food deriving from farming and fisheries. In order to fulfil its role, the Agency works to support and strengthen the transformation of food along the value chain, supporting sales and marketing from production, trading, processing and food manufacturing. Malta Food Agency CEO Brian Vella shares with Delicious magazine the challenges, achievements and next steps for the MFA.
Malta Food Agency, CEO
Brian Vella
How have your farmer roots helped you in your current role as CEO of the Malta Food Agency?
This sector needs passion and needs someone to be in touch with agriculture. I was involved in the farming industry throughout my career in the dairy sector. My previous role at KPH helped me foster thorough knowledge of Malta’s agricultural scene, and I gained invaluable experience collaborating with and understanding farmers – our main stakeholders at the Malta Food Agency.
Together with my team, we took on board this challenge working towards a good system here. We initially focused our efforts towards ensuring business continuity and implementing reforms. We are now reaping the fruit of that change and have established a fully-fledged agency with a business development unit, projects and operations unit, and surveillance unit in place.
You recently noted that your job is not just about being a Chief Executive Officer, but also about acting as a Chief Empathy Officer, Can you elaborate on that?
Teamwork is essential, and as a CEO, caring for people is my top priority. I believe that addressing my staff’s emotional needs is fundamental because I cannot lead the agency on my own. The stronger my connection with the team, the better equipped we are to achieve our vision for the MFA
To what extent do you feel that the principle of “farm to fork” is a feasible option?
The farm to fork policy is a must to accelerate the transition to a sustainable food system that helps mitigate climate change. On a more micro level, it is a must to ensure the sustainable of the local food chain system. A food value chain, in which each stage holds significance in shaping the overall sustainability and resilience of our food system.
From the farmers and fishermen who diligently cultivate our land and harvest our seas, to the processors, distributors, and retailers who ensure the availability of food, and finally, to the consumers who make choices with their purchasing power, every stakeholder plays a vital role in our collective journey towards sustainability.
It is our responsibility to make sure customers trust the actors in the food value chain, thus being more confident in the integrity of their food. And as part of our action, the Malta Food Agency has responded with intensified marketing campaigns, focusing on communicating with consumers about the benefits of choosing local produce, including freshness and sustainability.
One of the agency’s main strategies revolves around the principle of adding value to local produce. How is this being achieved?
It is being achieved by introducing new measures including further emphasis on technology. An emphasis we have successfully introduced at the Pitkalija in recent years. These include the implementation of a core information technology solution to manage all the deliveries and sales. The solution provides control and management of a cash office to debtors and creditors.We are also adding value to local produce thanks to waste management measures aimed at minimizing food waste by distributing unsold food items to voluntary organisations. A measure we can implement thanks to partnerships with supermarkets and food producers.
This value is also being achieved thanks to a new generation of farmers who are introducing cutting-edge technologies and experimenting with the cultivation of produce that was not traditionally grown in Malta. We wholeheartedly encourage this innovative spirit and stand ready to support these emerging ventures. In addition, we’re actively supporting the Farmers Market. This market serves as a dynamic platform to directly connect with consumers. It’s an ideal space for testing the market with new and unique products.
By fostering innovation, collaboration, and market access, the agency seeks to create a thriving ecosystem that preserves the agricultural and fishing heritage of Malta
What’s next for Malta’s food industry?
We have recently launched a multimillion project to build a new farmers market which will include also a eatery to develop serve local produce. It will cater for local customers but also tourists. The farmers market will be a showcase of local farmers’s work and produce.
Priority next year remains on driving up demand for local food products, contributing to economic prosperity and reducing food waste. The three main pillars of Markets, Digitalization, and Business Development guide the agency’s strategic initiatives, promising a dynamic and transformative year ahead.
partnership paves the way for Renewed Michelin QUALITY TOURISM in 2025
The Malta Tourism Authority is delighted to announce the renewal of its prestigious partnership with the Michelin Guide, ensuring that Malta remains firmly on the map as a top-tier culinary destination for the next five years. The renewed agreement, which takes effect in 2025, underscores the island’s commitment to enhancing quality tourism through exceptional gastronomy.
Malta first partnered with Michelin in 2019, driven by a vision to showcase the outstanding culinary talents on the islands to the world. For over 120 years, Michelin has set the gold standard in global gastronomy, celebrating the world’s finest culinary artistry since its inception in the late 19th century. Recognised establishments earn their coveted Michelin Stars - ranging from one to three - based on five meticulous criteria: ingredient quality, mastery of cooking techniques, the chef’s unique culinary vision, balance and depth of flavours, and unwavering consistency.
Malta’s culinary scene continues to shine on the Michelin map. ION Harbour, led by renowned chef Simon Rogan in Valletta, proudly retains its prestigious two Michelin stars, while Rosami Restaurant, with breathtaking views of Spino-
la Bay, holds its one-star accolade. Notably, all previously starred establishments on the islands - Fernandõ Gastrotheque, De Mondion, Noni, Bahia, and Undergrain - have successfully retained their status for 2024, reinforcing Malta’s reputation for world-class dining.
Exciting new entries have also joined the ranks this year. Restaurant AYU, with its scenic location opposite Manoel Island, debuts in the BIB Gourmand category, a distinction for exceptional dining at more accessible price points. Additionally, five newcomers - Terroir Ħ’Attard, One80 in Valletta, Kaiseki Valletta, along with Gozo’s Level Nine by Oliver Glowing in Mġarr Harbour and Al Sale in Xagħra - have earned coveted recommendations. These additions bring the total number of Maltese and Gozitan restaurants featured in the Michelin Guide to an impressive 40, further establishing Malta as a gastronomic powerhouse in the Mediterranean.
Through anonymous and rigorous inspections, the Michelin Guide has highlighted the diversity, creativity, and sustainability of Malta’s food scene. In doing so, it has set a new standard of excellence that has become a cornerstone of Malta’s tourism offering.
Michelin’s influence has amplified Malta’s appeal, particularly for quality-conscious travelers. The island now boasts more Michelin stars per capita than Croatia, a testament to the extraordinary efforts of local chefs and restauranteurs. This achievement reflects Malta’s commitment to elevating its gastronomy to meet international benchmarks while embracing local culinary traditions.
“Malta’s position as a Mediterranean gastronomic destination is the result of tireless work by the entire hospitality industry, from chefs and restaurant staff to investors and policymakers. The renewal of this contract with Michelin further cements Malta’s reputation as a haven for food lovers, while aligning perfectly with our goal to attract quality tourism,” said MTA CEO Mr. Carlo Micallef.
One of the pillars of the renewed agreement is a commitment to sustainability. The Michelin Guide is not just about awarding stars, it is about encouraging culinary excellence that respects local traditions and embraces sustainable practices. By championing farm-to-table dining and locally sourced ingredients, Malta’s restaurateurs are leading the charge in creating dining experiences that are as environmentally conscious as they are delicious.
As MTA’s CEO perfectly explained, the Michelin partnership is part of a broader MTA strategy to enhance the overall
quality of Malta’s tourism product. From regeneration projects to targeted marketing initiatives, the Authority is working tirelessly to create an enriching experience for all visitors.
“This partnership with Michelin is just one example of our continuous efforts to promote high-quality tourism. By highlighting Malta’s unique gastronomy, we are fostering a deeper connection between visitors and our islands, ensuring that Malta is not only seen as a destination but as an experience to savour,” Micallef added.
Scheduled for release on February 18, 2025, the new Michelin Guide will unveil the latest list of Malta’s finest dining establishments. With 40 restaurants to be reviewed this year, the guide ensures that visitors and locals alike have access to some of the best dining options in the Mediterranean. For travelers seeking an unforgettable culinary journey, Malta’s restaurants promise not just meals but memories, crafted with care, authenticity, and a dash of Mediterranean magic.
Through this renewed collaboration, Malta continues to position itself as a leader in Mediterranean gastronomy, offering a unique blend of traditional flavours and modern innovation that appeals to discerning travelers. As the islands gear up for the 2025 edition of the Michelin Guide, the future of Maltese tourism has never looked more flavourful.
Don't hesitate to ask for takeout for the food you don’t finish.
Funny but true, don’t go to the supermarket with an empty stomach - this increases the temptation to buy more food!
Draw up a list of items you need and stick to it to avoid unnecessary waste.
Taste History - Heritage Malta’s gastronomic arminvites you to enjoy these timeless wines this Christmas.
Visit our online store at: heritagemalta.mt/store/
